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- For the Squash:
- 1 small acorn squash, washed
- 2 tbsp (30 mL) extra virgin olive oil
- 2 tbsp (30 mL) maple syrup
- ½ tsp (2.5 mL) ground cinnamon
- Salt and pepper to taste
- For the Salad:
- 4 packed cups (1 L) baby spinach
- 1 green apple or pear, thinly sliced on mandolin
- 3/4 cup (175 mL) Ocean Spray® Craisins® Dried Cranberries
- 3/4 cup (175 mL) feta, crumbled
- 1/2 cup (125 mL) toasted walnuts, coarsely chopped (optional)
- For the Dijon Balsamic Vinaigrette:
- 1/2 cup (125 mL) extra virgin olive oil
- 3 tablespoons (45 mL) balsamic vinegar
- 1 tablespoon (15 mL) Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Preheat oven to 400° F (200°C). Line baking sheet with parchment paper.
Cut squash lengthwise, spoon out seeds and cut in ½ inch (12 mm) slices. Assemble slices in a single layer on a baking sheet and drizzle with olive oil and maple syrup. Season with cinnamon, salt and pepper. Bake for 25-30 minutes. Let cool for 5 minutes.
In a medium size bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, add spinach, apple, Ocean Spray® Craisins® Dried Cranberries, feta, walnuts and warm squash. Top with vinaigrette before serving.
Meal Prep Tip: Mix and match with additional ingredient options for easy, seasonal salads all week long! Don’t forget the Craisins® Dried Cranberries for that tiny twist that adds mighty flavour to each combination.
Suggested Alternative Ingredients:
Other Base Greens Options: Chicory, arugula, mesclun or swiss chard
Other Fruit Add-Ons: Pear, persimmon, figs, or red grapes
Other Squash Options: Butternut, buttercup, spaghetti or sugar pumpkin
Additional vegetable options: Radish, radicchio, cucumber, red onion, cherry tomato, or colorful carrots
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